Laquered Tofu Triangles With Green Beans And Cashews
Adapted from this can't be tofu: 75 recipes to cook something you never thought you would - and love every bite, by deborah madison, this is easy, fast, and beguiling. Serve with rice or a baked sweet potato.
Steps
Drain the tofu.
Cut it crosswise into slabs about 1 / 2 inch wide.
Cut each slab in half lengthwise , then cut into triangles.
Blot well with paper towels.
Cut the bell pepper in half lengthwise , removing veins and seeds , then cut each half into three long strips.
Cut each strip into triangles.
Snip the ends off beans and cut them into 2-inch lengths.
Toast the szechuan peppercorns in a dry skillet until aromatic , then grind to a powder and set aside.
Combine the next five ingredients in a small bowl and stir to dissolve the sugar.
Heat 1 tablespoon of the oil in a wide nonstick skillet over medium-high heat.
Add the tofu and cook , without disturbing , until firm , about 5 minutes.
Turn and cook the other side.
The tofu should be golden , but still tender to the touch.
Remove and set aside.
Add another teaspoon of oil to the pan and when hot , add the green beans.
Stir-fry over high heat for 2 minutes , then add the bell pepper and cook for about another 5 minutes'.
Ingredients
firm tofu, red bell pepper, green beans, szechuan peppercorns, mushroom soy sauce, soy sauce, light brown sugar, garlic cloves, water, peanut oil, scallions, roasted cashews